All the Spices Cake with Vanilla Bean Glaze
|
Everyone needs a good back-pocket spice cake for the fall and winter, and this one fits the bill. I've added some tangy buttermilk to the mix to ensure this cake is soft, fluffy, and super flavorful. This spice mix is a great starting place, but feel free to modify it to suit your tastes. It's also a great canvas for chocolate or caramel toppings.
Ingredients:
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 cup buttermilk, well shaken
- 1/2 cup neutral oil, like canola or grapeseed
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1-1/4 cup all-purpose flour
- 1-1/2 teaspoon baking powder
- 1 cup confectioners' sugar
- 2 tablespoon milk, or more as needed
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 pinch of salt
Directions:
- Position a rack in the center of your oven and preheat the oven to 350 degrees F. Butter or coat an 8-inch square baking pan with nonstick spray and line with a strip of parchment paper that hangs over two of the edges.
- MAKE THE CAKE: In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the buttermilk, oil, cinnamon, ginger, vanilla, cardamom, cloves, nutmeg, and salt and whisk until smooth and emulsified.
- Add the flour and baking powder and whisk until well combined and smooth.
- Pour the batter into the prepared pan, tap the pan gently on the counter to remove any air bubbles, and smooth the top of the batter with an offset spatula.
- Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. Set the pan on a rack to cool for about 15 minutes and then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.
- MAKE THE GLAZE: Combine the confectioners' sugar, 1 tablespoon of the milk, the vanilla, and salt together in a bowl and whisk until smooth. Add more milk, 1 teaspoon at a time, to make a thick but pourable glaze.
- Pour the glaze over the cooled cake and let it set for 20 minutes before slicing the cake. (Store the cake, covered, at room temperature or in the fridge for up to three days.).
Use Another Pan
LOAF: Bake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 45 to 55 minutes. You'll need a half batch of glaze to coat the cake in a thin layer.
ROUND: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes.
SHEET: Double the ingredients for the cake and bake in a 9 x 13-inch pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes. Double the ingredients for the glaze, too.
From Snacking Cakes: Simple Treats for Anytime Cravings, by Yossy Arefi.
